Food hypersensitivity in two groups of children and young adults with atopic dermatitis evaluated a decade apart

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Abstract
There is an impression that children today are experiencing allergic reactions to an increasing variety of foods. We compared two separate groups of children and young adults with atopic dermatitis evaluated a decade apart and found no difference in sensitization rates or overall clinical reactivity to a variety of foods. Allergies to egg, milk, wheat, soy, peanut, tree nuts, and seafood continue to account for ≈ 90% of food‐allergic reactions over the past decade.